A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference13 articles.
1. The measurement of feruloylquinic acids and caffeoylquinic acids in coffee beans. Development of the technique and its preliminary application to green coffee beans
2. Konstitution der Chlorogensäure (3. Mitteil. über Chinasäure Derivate)
3. IUPAC Commission on the Nomenclature of Organic Chemistry (CNOC) and IUPAC-IUB Commission on Biochemical Nomenclature (CBN). Nomenclature of cyclitols. Recommendations, 1973
4. 3rd International Scientific Colloquium on Coffee;Kung,1967
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